Receipt for Boiling Potatoes
Ingredients
Directions
Prepare
Peel the potatoes and cut them into even pieces.
Place the potatoes in a pot and cover with water.
Add a pinch of salt to the water.
Cook and serve
Bring the water to a boil and cook until the potatoes are tender.
Drain the potatoes and serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Starchy flesh that becomes soft and fluffy when boiled, forming the body of the dish.
The step that matters
Cooking until tender. Potatoes need to be cooked through all the way to the centre. Even pieces cook at the same rate, so the whole batch becomes tender together instead of leaving hard, undercooked centres next to mushy edges.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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